This vibrant plate is built on a sheet pan full of caramelized zucchini, red bell pepper, red onion, cherry tomatoes, and asparagus, all roasted until the edges turn golden and the tomatoes blister and burst. Everything gets tossed in olive oil and roasted in stages so each vegetable hits its ideal texture at the same time, then lands warm on a bed of peppery baby arugula. A quick vinaigrette of red wine vinegar, Dijon mustard, and garlic gets whisked with olive oil until glossy and emulsified, then drizzled over the top to tie the whole platter together. Torn basil adds a fresh, herbal finish that plays beautifully against the smoky, roasted vegetables. It's a simple, produce-forward dish that leans on good olive oil, garlic, and seasonal vegetables for flavor, making it a natural fit for a Mediterranean-style table. Serve it warm as a light lunch or alongside grilled fish or beans for a heartier spread.
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Preheat the oven to 425°F (220°C). Arrange the zucchini, red bell pepper, and red onion in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly.
Roast for 15 minutes, until the vegetables begin to soften and color at the edges. Add the cherry tomatoes and asparagus to the baking sheet, drizzle with the remaining 1 tbsp olive oil, and toss gently to combine.
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